61 replies to this topic

[beachbum]

Our family went to La Rosa Blanca for dinner tonight. Overall it was a thumbs up.

I had the grilled tilapia tacos, the fish was just right, everything was fresh. My son had carne asado tacos which were also very fresh.

I liked the atmosphere, the servers were all very friendly and spoke mostly Spanish, which was nice.

We sat on the back deck. The only downside was that the back deck is in the parking lot and there is the large garbage bin, etc.

In June they will be able to serve alcohol on the decks outside.

We decided that we will return, as it offered fresh, tasty food for reasonable prices.

[rpo]

Ate here for lunch today. Service was spectacular. Food was perfect. We definitely plan on going back again.

[Bill Z]

OK, I went there the other day for lunch, it was OK, food more or less typical, at least for what I ordered, however I do have some complaints, but these aren't necessarily specific to La Rosa Blanca, as I've experienced this before.
I was raised where a taco should be able to be held in your hand and eaten. Now I was raised with homemade tacos where we fried the corn tortillas, then added filling and toppings, and enjoy.
In order to cut down on calorie consumption, i now steam via microwave my corn tortillas (about 20 seconds between two paper towels).
I've noticed some restaurants also are steaming instead of frying the corn tortillas now, which I like from a health benefit. What I don't like is doubling the tortillas, then packing so much food on them you can't really fold it in half to eat. Also, I've had several places where the corn tortilla has become so sogged, it can't be held at all. I'm left to eating my taco with a fork. In my mind this is just wrong. I'm able to steam a single shell my self and not have it fall apart when I eat it by hand, what's wrong at these restaurants.

OK, now for a question to all the native hispanics's on here. I was raised eating tacos with lettuce and cheese on top of the meat. I've found more recently places serving tacos with just meat, or meat with pico sauce. Is this more traditional of how tacos were made historically? Also, what is the traditional method of heating/cooking the corn tortilla before adding the fillings?

[Steve Heard]

I've noticed some restaurants also are steaming instead of frying the corn tortillas now, which I like from a health benefit. What I don't like is doubling the tortillas, then packing so much food on them you can't really fold it in half to eat. Also, I've had several places where the corn tortilla has become so sogged, it can't be held at all. I'm left to eating my taco with a fork. In my mind this is just wrong. I'm able to steam a single shell my self and not have it fall apart when I eat it by hand, what's wrong at these restaurants.

OK, now for a question to all the native hispanics's on here. I was raised eating tacos with lettuce and cheese on top of the meat. I've found more recently places serving tacos with just meat, or meat with pico sauce. Is this more traditional of how tacos were made historically? Also, what is the traditional method of heating/cooking the corn tortilla before adding the fillings?

I'm not Hispanic, though my wife is half, and I grew up in the Mission District of SF, and eat my share of Mexican food.

To my knowledge, bent and fried tortilla shell is an American preference. Not traditional. People from different regions of may do things differently, and I guess it's just human nature to change things up a bit.

Most tacos are served on two steamed soft tortillas (I'm told they use two because one will tend to get soggy and tear.

Most of the time, it is meat and pico de gallo, with lettuce and other stuff on the side.

My wife's grandmother used to char the tortillas directly over the burners on the stove, which hardens them a bit and brings out a nuttier flavor.

[Bill Z]

I'm not Hispanic, though my wife is half, and I grew up in the Mission District of SF, and eat my share of Mexican food.

To my knowledge, bent and fried tortilla shell is an American preference. Not traditional. People from different regions of may do things differently, and I guess it's just human nature to change things up a bit.

Most tacos are served on two steamed soft tortillas (I'm told they use two because one will tend to get soggy and tear.

Most of the time, it is meat and pico de gallo, with lettuce and other stuff on the side.

My wife's grandmother used to char the tortillas directly over the burners on the stove, which hardens them a bit and brings out a nuttier flavor.

I know I was thinking of getting a cast iron press, the kind you place into a cast iron frying pan. Heat them both up, place the flat shell inside the pan, set the press on top, remove in 30 seconds or so. I used to fry them flat in oil, turning them occasionally, then pull them out before too crisp, pat off excess oil with paper towels, so you could still fold them in 1/2 after adding filling and condiments, never needed two shells to avoid tearing, only fill them with enough stuff you can hold it in your hand while eating.

[Ahnold]

Our experience at La Rosa Blanca was average, at best. The salsa was very good (and they give you both red and green salsas, a nice touch) but the chips were stale, unsalted and tasted straight-out-of-the-bag. The wait staff was very nice and responsive, but it seemed to me that the kitchen was having issues that day. Our lunch experience there took well over an hour which was way too slow.

The menu is impressive, with lots of interesting items I'd normally be curious to try, however most of the food we ordered was kind of bland for mexican food and the portions were a little small for the price. The carnitas, usually a good bench mark for the quality of the food at a mexican restaurant, was good but had a distinct butter flavor, like maybe they pan fried it in some butter to crisp it up. I've never tasted carnitas like that before and I didn't really care for it. Is that a common or traditional way to serve carnitas?

The decor was very colorful and inviting on the inside, even if the exterior still looks like the old Big Dip with a fresh coat of paint.

I won't knock the place but then I'm not sure I could recommend it either. There are way too many other Mexican food joints in Folsom and I don't know if this place can compete for my dining out budget when I've got a carnitas craving.

[Chad Vander Veen]

Well, given that I LOVED Big Dip and did not think Folsom needed another Mexican place, gotta say La Rosa Blanca is pretty fantastic. Their mole is outstanding.

[rlsliger]

Well, given that I LOVED Big Dip and did not think Folsom needed another Mexican place, gotta say La Rosa Blanca is pretty fantastic. Their mole is outstanding.

Glad to here that. My kids want to try it and the new yogurt place tonight.

[Gina99]

Can we change the name of this thread to La Rosa Blanca/Big Dip Location or anything similar?

Went there the other night. Great night for sitting outside. Decent decor, great service. Unfortunately for me I didn't have enough calories left to use in the day so I ordered a beef enchilada a la carte instead of something special on their extensive menu. The enchilada was good but the red sauce was too tomato-heavy-needed more spices.

The chips were pretty bad-very pale and tasteless.

My husband was thrilled to find pozole(sp?) in Folsom so we will definitely be back. I want to try the Mole' and the Tamal with white sauce.

[stacycam]

Can we change the name of this thread to La Rosa Blanca/Big Dip Location or anything similar?

Done

[BeeCee]

My husband and I had lunch there today and really enjoyed it. We sat on the deck with fans whirring overhead, which made it very plesant. Our waitress, Jessica, was great and made sure our water glasses were filled, chips replenished, and food to our liking. We had fajitas and taquitos with beans and rice. Everything was good. We'll be going back!

[ducky]

Glad to hear somebody had a good experience there. Too bad it wasn't us. We liked the new paint and all the changes they made to the inside & out. That's about the nicest thing I can say. The food & service didn't make us want to go back.

[rlsliger]

Glad to hear somebody had a good experience there. Too bad it wasn't us. We liked the new paint and all the changes they made to the inside & out. That's about the nicest thing I can say. The food & service didn't make us want to go back.

I had the same experience as you, ducky.

[Chad Vander Veen]

Glad to hear somebody had a good experience there. Too bad it wasn't us. We liked the new paint and all the changes they made to the inside & out. That's about the nicest thing I can say. The food & service didn't make us want to go back.

That's too bad - I've been there three times are really like it. Their mole is fabulous and they have some of the best chile verde in town (though the bar for that dish is, locally, not very high).

[granto]

That's too bad - I've been there three times are really like it. Their mole is fabulous and they have some of the best chile verde in town (though the bar for that dish is, locally, not very high).

It must be a timing thing, we went in the middle of the week around 6pm, the service was great (can't remember the waitress name but a tall blond). My wife had the Chorizo/potato tacos and I had the carnitas both were excellent. Beer was cold (most important item). Only complaint was that the chips were a bit stale.

One thing we noticed as we were leaving was that they really attracted a senior crowd, maybe they had some sort of senior special that night.